The Palatka daily news. (Palatka, Fla.) 1884-1888, 1887-02-06
MANUFACTURE OF BOGUS WINES.
.Tmported' Brands Made i'm IA New York
Ha-ement-Disti illation of kaisins.

"rmported'' Brands Made in IL New York
illation of Raisins.
There are several old Frenchmen in New
York who have made almost national repu-
tations as wine dealers and experts They
have about retired from business, but, with
the proverbial thrift of their nation, they
still find time to tend to their shops few
hours Il lilly. Some of them have large
restaurants in connection with their whole
sale and retail wine trade, and favored Gus
toners are often given an opportunity To
smack their lips over some rare Old W ne,
whose label Is too dust begrimed to be legi
bic and as they hold the wine to the light
they become enthusiastic over its color,
flavor and bouquet, and probably order
several dozen bottles of it sent TO their
homes.
Now this wine may be old and it may be
new Ii may have been imported from
France or perchance it was pressed out on
the sunny Italian hills; but il is more than
probable that the old Frenchman, unless he
Knows that his customer has a trained and
ielicate palate has given him some wine
that is but the partial product of the vine,
and was concocted under the skilled eve of
monsieur in the sub basement of the very
establishment where it Is drunk Why
should one lind faults 1t is surely more com
plnnentary in host To give one the result
OF his own labor than to furnish one with
that of another. Ii it is a real wine there Is
exactly one chance in ~, 600 that it Is what
tie label represents it to be. 1t may be the
outcome of a jutlicious mixture of several
Indifferent varieties blended into harmo.
nio,Is whole or it may be American
wine sailing under false colors.
Human ingenuity has never Yet been abis
to make wine without some small percentage
of alcohol this element remains n
base for the worst of productions. As "a
rule the manufactured wines are offered
either as California wines, or n Vim ordinaire,
on sour claret. They are the disti.ation of
raisins colored with logwood The raisins
are placed in a vat filled with water at q.
temperature of TO degrees, there being fifty
five gallons Of water to every hundredweight
Of raisins Some sugar II often thrown i'll
10 hasten fermentation, which usually last
eight or ten DAYS, at the end of which time
the liquid is drawn Oft ami wine is made,
IL is, of course pale, and it Is dcctored with
some high colored Spanish wine, which il
cheap and then IA solution of logwood is
added. These wines do not, at the most,
contain more than 10 per cent of alcohol,
and having but little tanniu they will not
keep long. When wine is thus produced ii
will not cost much. Raisins are net expen-
sive and u moliy article answers we'll
as one that is fresh. \ noted French chem
ist has declared that the ralsin wine, II
not drugged, is vastly more beautiful than
many of the mixtures. most of them dele
ferrous. sold for genuine wine. This may
give wine drinkers a spark of encourage
ment, for there Is no way Of accounting foI
the consumption of the enormous raislu pro
ducts Of Italy. Turkey, Spain and ttreece
unless one admits that they are used 10 tak'
the place of grapes. New York Commer
cial Advertiser.
Prof BeardsIe,'s ecoV ~.
JACKSONVILLE. January Is, 1887.
Swift SPECIFIC CO.. Atlanta Ca:
GENTLEMEN-Two years ago thi
month | was attacked with rheumatism
in the back. in Key West. | used Dlas
tiers and various medicines without cur
till | got co Tampa. where | immed
ately secured :. s. s. three hotties a
which entirely cured me. and have no
had rheumatism since Yours truly.
PROF j. Nj. BEARDSLEE.
Florida Chemical Work'
All blood poisons. including catarrf
cancer. malaria. and rheumatism, yiel
quickly To : :. s. A valuable treats
an all blood diseases mailed free. on al
plication by postal card, to Swift Specifi